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Lemon Pudding Cake                                                  6 to 8 servings


¼ cup all-purpose flour

1 cup sugar

1 tsp salt

3 eggs, separated

1 cup milk

¼ cup lemon juice

Preheat oven to 325°F.  9-inch square baking  dish plus  larger



dish to hold water.


1.  In medium bowl, combine flour, sugar and salt.  In small bowl,



      beat egg yolks; mix in milk and lemon juice.  Add to flour 

      mixture, mixing well.

2.  In mixing bowl, whip egg whites until stiff but not dry; fold into



      egg yolk mixture.  Pour into baking dish. then into larger pan

      filled with 1-inch hot water. 

3.  Bake 50 minutes or until top is nice and brown.  Cool about 30

      minutes; then serve.  Keep leftovers in the refrigerator.


Mixture can be poured into 8 (6-ounce) custard cups, placed in a

shallow pan filled with 1-inch of hot water. Bake 35 minutes or until

nice and brown.


Lemon Pudding Cake
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